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Posted by on Dec 31, 2011 in Try Something New | 0 comments

Simple (but Tasty) Black Eyed Peas

This time of year, I love to cook the traditional New Year’s foods, which are usually dishes said to bring good luck. Black eyed peas are one of those things that I just have to eat this time of year. According to Wikipedia, eating these black-eyed beauties is said to bring prosperity. I was going to go for frozen, but I found fresh black eyed peas at Publix today for a great price. See? Prosperity!

Last year, my preparation was to roast them until the peas were crunchy (like this recipe). They were well-seasoned and fun to eat…almost like a peanut. The previous year I made Hoppin’ John (Check out this recipe from Emeril). It wasn’t my favorite, but it was fun to make.

Since I found them fresh, I wanted to go with a simple preparation that still packed a good flavor, and I really liked how this came out. The first bite I put in my mouth made me long for Rosy Relish, a sweet church bazaar favorite my grandmother and mom always served with black eyed peas. I’ve made a note to make it for the past couple of summers, but this year will be the year I will follow through. Do you want to make it too? See the recipe at the bottom. Now for the main attraction…the pea recipe:

2 T olive oil (divided)
2 pieces bacon
4 cups water
24 ounces fresh black eyed peas
1/2 t cumin
1/2 t Tabasco/hot sauce
1 t salt
1/2 t pepper
1 T red wine vinegar
1 small onion, finely diced to garnish


Add 1 T oil and bacon to saucepan over medium heat, and cook until bacon is crispy. Add water (carefully) and bring to a boil on high. Add black eyed peas and reduce temp to medium. Cook until tender approximately 15-20 minutes. Drain most of the cooking liquid. Return to low heat and add seasonings and 1 T of olive oil. Stir well to incorporate. Serve with onion on top. Great served over cornbread, too!


Rosy RelishRecipe from Mary McDaniel in the First United Methodist Church of Rutherford, Tennessee Cook Book (1979).

4 cups chopped tomatoes
4 cups chopped apples
2 cups chopped onions
2 cups chopped green peppers
2 cups chopped celery
3 cups vinegar
2 T red pepper (optional)
5 1/2 cups sugar
2 t salt
2 sticks cinnamon
4 T mustard seed
16 whole cloves

Tie spices in a bag. Combine vinegar, sugar, salt, and spices. Bring to a rapid boil. Add the rest of the ingredients, and simmer until mixture is rather thick, about 30-45 minutes. Pour into hot sterile jars and seal.

Now, this is all the detail that Ms. Mary gave us in the original recipe. I promise to give some more details when I make it in a few months.

Happy New Year!



  1. Notes from Betty Becca » Blog Archive » Spicy Collard Green Bites - [...] are another New Year’s food. Here’s a little background from [...]

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